Meat & Potatoes

Carne con papas is as straightforward as home cooking gets. Cubed round steak browned in a heavy skillet with potatoes, then simmered in tomato sauce with cumin and garlic until everything is fork-tender.

The cumin is the giveaway that this is Mexican-style, not just any meat-and-potatoes dinner. That earthy warmth combined with tomato sauce and smashed garlic puts this squarely in the comfort food tradition of abuela’s kitchen. It’s the kind of meal that fills you up without trying to impress.

Browning both the meat and the potatoes before adding liquid is the step that builds all the flavor. The starch on the potato cubes caramelizes against the skillet, and the fond from the browned beef dissolves into the sauce as it simmers.

Only one cup of water goes in. The potatoes release their starch as they cook and thicken the sauce naturally into a rich, gravy-like consistency. Adding too much water washes that out.

Kitchen Tips

• Cut the round steak and potatoes into similar-sized cubes so they finish cooking at the same time.
• Use a heavy skillet or Dutch oven. Round steak is a lean cut and benefits from steady, even heat.
• Don’t stir too often once it’s simmering. Let the bottom develop flavor and the potatoes stay intact.
• Serve with warm flour tortillas to soak up the sauce.

Variations

• Add diced green chiles or a sliced jalapeño for some heat.
• Stir in a diced carrot and a chopped onion with the potatoes for more vegetables.
• Use chuck roast instead of round steak for a fattier, more tender result.